December 2016 Cacao Club Bar: CLOCKWORK
CLOCKWORK: December Cacao Club Bar of the Month. Candied orange rind in Guatemalan milk chocolate… Read More
Melting milk chocolate, thinking of tea.
Melting milk for Chai and Q(runch), Capping Candy Bars (caramel and almond),Pulling a foot to slab Tea ganache (yes, St. … Read More
Peak season fruits, lightly sweetened, dried with care. Fragments of sparkle-flavored glass adorn cocoa butter white.
Freshly boxed MORNING MOSAIC bars – a selection of house-dried fruits in Ivoire white chocolate… Read More
Autumn Emergence. Chocolate as Art.
EMERGENCE – Original sculpture by Teresa Moorehouse, executed in Liona 70% dark chocolate by Richard Tango-Lowy… Read More
Singin’ the Blues… Toasted pecans, Maine blueberries, and Liona 70% dark chocolate.
Blues Bars fresh out of their molds. Liona 70%dark chocolate with toasted pecans and local blueberries… Read More
Introducing our new TROPICALE BAR
TROPICALE BAR – Finca Los Ujuxtes white from @DantaChocolate in Guatemala, arguably the most spectacular white chocolate in the world (just ask Mark Christian from C-Spot). We have only 10 kilos to work with, so I crafted Tropicale–house-dried organic pineapple, and toasted coconut, and macadamias. This bar will blow your mind. ~Rich # pineapples… Read More